214 



THE BOOK OF CHEESE 



(1) Favors the development of undesirable ferments. 



(2) Causes excessive loss of fat. 



(3) Gives the curd pieces a greasy surface so that they 

 will not readily pass into a compact cheese. If a cheese 

 is greasy, the bandages will not stick. 



(4) Favors the formation of mechanical holes in the 

 cheese. 



(5) Causes " seamy " color in the cheese by the collec- 

 tion of fat between pieces of curd. 



Too low temperature has its difficulties, such as : 



(1) The pieces of curd will not fuse together. 



(2) The rind does not form properly. 



(3) It appears to cause mottled cheese. 



The commonly used gang press may or may not 

 have an arrangement to cause continuous pressure to be 



FIG. 47. Continuous pressure gang cheese-press. 



applied to the cheese (Figs. 47, 48). When fresh cheeses 

 are first placed in the press, the pressure should be 

 applied very gradually. The curd, after being cut through 



